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Ambassador [Associate]
Ambassador [Associate]
  • 659 calories
  • 35 min
  • 4 servings


  • 2 avocados
  • 6 eggs
  • 2 (15 oz) cans garbanzo beans (chickpeas)
  • 1 pint grape tomatoes
  • 1 head romaine lettuce
  • black pepper
  • Dijon mustard
  • extra virgin olive oil
  • honey
  • red wine vinegar
  • salt


  1. Place the eggs in a small saucepan and cover with cold water by about 1 inch. Cover with a lid and bring to a rolling boil over high heat.
    • 6 eggs
  2. While the water comes to a boil, wash and dry the fresh produce.
    • 1 pint grape tomatoes
    • 1 head romaine lettuce
    • 2 avocados
  3. Trim off and discard the root end of the lettuce and remove any blemished leaves; quarter the lettuce lengthwise, then chop crosswise into 1-inch pieces and transfer to a medium bowl.
  4. Once the water is boiling, remove the pan from the heat and let the eggs sit, covered, for 6 minutes. Once done, drain and run the eggs under cold water for 1-2 minutes to stop the cooking process.
  5. Halve the tomatoes and transfer to a small bowl.
  6. Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and medium dice the flesh. Transfer the avocado to a small bowl.
  7. Drain and rinse the chickpeas; set aside in the colander.
    • 2 (15 oz) cans garbanzo beans (chickpeas)
  8. In a small bowl, combine and whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper.
    • 6 tbsp extra virgin olive oil
    • 2 tbsp red wine vinegar
    • 1 tsp Dijon mustard
    • 1 tsp honey
    • ½ tsp salt
    • ¼ tsp black pepper
  9. Peel and roughly chop the eggs.
  10. To serve, arrange the lettuce on a plate, top with the tomatoes, avocado, chickpeas, and eggs, and drizzle with the dressing. Enjoy!

Nutrition per Serving

Net Carbs


  • can opener
  • chef's knife
  • colander
  • cutting board
  • measuring spoons
  • mixing bowls
  • small saucepan
  • whisk or fork